Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-08-27
HOME MATTERS.
WORDS OF WISDOM FOR Observation-Disclosures
TRIPLES TO RENEMBER-RECIPEs FOR NUMBER OF
sIMPLB BUT PALArABLE DISHES WELL WORTH
yrSTySG

| TRIPLES TO NEUTRALITY-SUSPICIOUS. FOR NUMBER OF
sIMPLs BUT FALATABLE DISHES WELL WORTH
| TESTING.
| MILK BREAD dries out faster than water bread
| Do Nor LET stale flowers remain in q sick
| chamber.
SWEET POTATOES CUT In SLICES lengthwise are
| better brO1led than boiled
SCALD PEACHES AND THE SKIN can be removed
| much easier than by peeling without scalding.
| IN BAKING APPLE OR PEACH DuMPLINGs I'LL the
pan two.thirds full OF water, they are not so dry
| and hard
WASH YOUR FLATIRoNs In soapsuds and dry
thoroughly IL they at all trouble you by dropping
black specks.
IT Is CLAIMED that the juice OF a lemon squeezed
neuralgia headache
| SILVER SHOULD Be WASHED with channels
| skin saturated with silver soap each time after
| USE thus avoiding general cleaning.
DON'T ASK CONvALEsCENTi II he would like this
| or that 10 eat and drink, but prepare the deica.
cleS ana present them In tempting way.
HALF-CuP AMMONIA to q pail Of warm water
VIII cleanse hard finished walls nicely; OF course
the water should be changed when much soiled.
BUrTERED ToAsr.-TOast stale bread to a deli
cate brown, dip in boiling water containing a
little salt spread with butter and set in the oven.
MILK TOAsT.-Slice stale bread thin, toast to
delicate brown, lay in a dish; melt pound OF
butter In pint of new milk and pour over the
toast.
| OIL STAINS MAY Be REMOVED from paper by
| applying pipe-clay powdered and mixed with
water into the thickness OF cream; leave on for
four hours
LEMON MARMALADE.-Takel lemons, peel and ex-
tract the seed. Boil the lemons until soft, add the
| Juice and pulp with pound OF sugar to o pound
| Oh lemon Boil to thicken.
SNOW BALLs.-Place rice In milk to swell; strain;
| add one teaspoonful lemon and cinnamon; pare
| ba nd q n
| clotn ana boll well. Eat with cream and sugar.
| To MAKE CORN FRITrERs.-Grate twelve ears of
| corn, scraping tho with silver knife so that
| all the milk may be removed. Mix the pulp with
lhree eggs and one teacupful OF flour. Fry in hot
| drppings.
| STEAMED RICE.-One cup OF rice, one teaspoonful
OF salt, three cups of boiling water; steam one
hour; add one cup of sweet milk cook twenty
! minutes longer, when it Is ready to serve with
| cream and sugar.
| EGG CORN BREAp.-Take quart Of water, boil
and stir in teaeup OF meal; let boil and stir; add
teacup of butter; take off the fire and let cool;
tnen add two eggs and little SALT pour in a but
tered dish and bake
BROWN BREAD.-Two-thirds OF cup of mOlasses,
| TWO cups sour milk, one cup sweet milk, two tea
spoonfuS soda, one Of salt, one cup -four four
| cups corn meal. steam three hours and brown a
lew minutes In the oven.
BUTTER MAY BE RENDERED LESS TRoUBLEsoME
| In summer by being covered with huge flower
pot, large enough to enclose the plate and rest in
tray in which there is some cold water. Leav-
Ing OUTER In water SpOilS IL.
BREAKFAST FRTFTERs.-One cup Of cold boiled
rice, one pint OF flour, one teaspOonful OF SALT Two
eggs beaten lightly, two teaspOOnfulS OF baking
powdef stirred into the flour, and enough milk to
| make thick batter. Fry like griddle cakes.
TOMATO CATsuP.-Ealf bushel OF tomatoes; boil
I'LL soft; rub through sieve and add one-quarter
OF gallon of vinegar, half pint Of salt, one ounce
OF alsplce. Put into jar set in vessel Of boil
ing water, and boil until quantity is reduced one
HAIL. Bottle without stra1ning.
GREEN CORN is much nicer cooked with the in
side husks left on. the flavor Of the corn is re-
tained to a greater degree. 1t should be cooked
pIl Il lew minutes. not more than ten at the
longest Corn. as well as all vegetables is better
"4iSE coOAeu III the steam cooker.
TO CLEAN HoT-WATER COPPER BOILERS, get three
cents worth OF oxac acid at your druggists, put
1t In pint bottle and fill 1t with cold water Pour
ii over the boiler while it is hot, rubbing it down
quickly with cloth, and polishing II over With q
dfy piece OF flannel. The bottle should be marked
poison"
To CRACK ICE.-Put lump of ice on clean,
folded towel; take pin and cover its head with
loid OF the towel in your hand you will find that
you can drive the pin instantly through the thick
est part OF the Ice chipping it into large or small
DIS as YOU require, and as fast as you can move
your hand from one piece TO the other.
CUCUMBER CATsUP.-Grate three dozen large Gu
cumOers and twelve white onions; put three hand
fuls Of salt over them. Let them soak twenty-four
hours, then drain them; soak also cupful and a
nan OF mustard seed tor the same length OF time:
then drain them, and add tie mustard seed to the
| cucumbers with two spo0nfuls OF whole pepper,
pa, them In jar. cover With vinegar and CORK
tIgnt; keep In = dry place.
To MAKE BAILEY BROrH-Take four even table,
spoonfuls OF barley STEPPED over night, one small
Ininced onion and two tcaspoonfuls OF salt and
| boil in two quarts Of water until soft. Make a
paste OF larry" tablespoonful Oh butter and half
olNlen and tina 1t with the broth till thin enough
10 STIR into the remainder; mix well, add lit lie
chopped celery or celery seed, and serve.
SCALLOPED TOMATOES ARE MADE OF alternate law
| ers or peeled and minced tomato and bread or
cracker crumbs, beginning and finishing with the
vegetable. MOisten the crumbs with milk and bits
o. Dutter or with cream or cold gravy; bake slowly
| anu for u long time. Tomato and bread crumbs
| leiI cOlu, BAKED In An oiled pudding dish have q
! flavor much better than from Relocating, Hair a
| dish. P''Ae''
| A GOOD CLEANING POWDER for show windows and
mirrors Is prepared by mOistening calcined mag
| neoia with pure oenzine, SO that mass Is formed
sufficiently moist to let drop form when pressed
HE moisture has TO be preserved in glass bottle
Win gr9und stoppers In order to retain the easily
volatile DenZlne. little OF the mixture Is placed
on wad oil cotton and applied TO the glass plate.
| DO not use near a fire or light, as the benZtne
Vapor Is very infiammable and explosive.
| MUTTON OUTLETS STEwED.-Cut quantity OF car
/
| Trim some outlets and fry them In butter until
| they begin TO color sprinkle them with pepper and
SAT- anu put them In stewpan with the carrots,
! about pint OF stock, spoonful of tomato sauce
| and bunch OF sweet herbs, and let them stew
| gently for fifteen minutes; then add the potatops
ana lastly the turnips; let the whole stew simmer
| gently Til meat and vegetables are quite done
Aud piece OF butter rolled In flour and more pen.
| per and salt. Remove the sweet herbs and serve
the outlets around the vegetables, with as much
| gravy as required.
In MAKING SWEET PICxI En- Pr ,curs no % ro,,,, ,
| select those which are sound and not too ripe.
Rub the fuzz from them and stick tive cloves into
| each peach. Gently place them In a deep lar and
| pour over them as much hot pickle as viii cover
| them, made b. boiling one pound of fine brown
| sugar Win each quart OF vinegar, and cover Now
Sc, tue jar aside for ten days when drain off the
| pickle and let 1t boil once more: skim H. we'll and
| pour IL Onc: more upon the peaches and SET N
aside TIL perfectly cold. Then lit out the beaches
| cafeiIily, put them into glass jars, cover them
| with the pickle and cover the Jars closely, Store
| IN dry, cool place.
| BAKED FRESH MACKEREL.--The mackerel If fresh.
Is judged by It's bright eye and stiff body: the
| fresher the better. Wash them very clean and
little vinegar. Make some fOrcemeat with sta,H
| Dfea1 crumbs butter, sweet herbs scraDed an
chovleS Tor the stufling, and knead together with
| tne yeiK or egg, season With salt and D,pner
either cayenne or black, to TASTE After fllinr the
1nSideS OF the lnackerel sew them I'm Mace Them
III an earthenware dish, sprinkle salt and flour
| over them, put little butter on top and undnr.
meath. and bake In a moderate oven. Serve with
| any sauce, or catsup. as preferred.
| TOMATO OAELET.-Put a pint OF canned or stewed
tomatoes into an open stewpan and let simmer fo,
| half a N wit